Kobbari Lauju | Coconut Ladoo Recipe

Kobbari Lauju aka laskora is an easy and tasty Andhra sweet. All you need is just 2 main ingredients, coconut and jaggery, to make this recipe.

You can make this kobbari sweet either into burfi or ladoo shape. A perfect last minute treat for festivals or celebrations.

About the Recipe

I grew up eating kobbari lauju, or more commonly known as laskora, very frequently. This is an Andhra version of popular coconut barfi made with just 2 ingredients. All you need is fresh or desiccated coconut and jaggery.

Back home, these are sold as kobbari undalu in stores. But they are quite easy to make at home. This is the first dish that comes to mind when I buy coconut. Also the best part is that the kobbari sweet can be made either into ladoo or cut into squares.

Ground cardamom gives these coconut ladoo a beautiful flavor. Make them for festivals or as a quick sweet treat for anytime

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make kobbari laddu recipe:

• Coconut ~ preferably fresh coconut. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process until coarsely ground. Alternately, you can grate it using a grater. Thawed frozen coconut is also a great substitute.
• Jaggery ~ if using chunks of jaggery, then either chop or grate it. Palm sugar or light brown can be used instead.
• Ghee ~ is a very traditional ingredient in many Indian desserts. But to make this coconut laddu recipe vegan, use either coconut oil or unsalted vegan butter.
• Ground cardamom is the traditional flavor of choice. But you can also add saffron strands.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make kobbari undalu recipe:

Start by either grating or processing fresh coconut. If using frozen coconut, then make sure to thaw it.

Melt ghee in a heavy bottom pan on medium flame. Add grated coconut and sauté until very lightly browned and fragrant. Add jaggery and water to the pan. Mix well and cook stirring frequently.

Stir in ground cardamom and mix well. Continue cooking until the mixture starts to thicken and slowly starts to leave the sides of the pan. This is the most crucial stage, once you see that the mixture is no longer sticking to the pan, then the mixture is ready.

If making coconut ladoo, then remove pan from heat and let cool for 10~15 minutes. Take about tablespoon of mixture and form into laddu. Place on a plate and let cool completely.

Expert Tips

• I prefer using fresh coconut to make these kobbari laddu recipe. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process in a food processor or blender until coarsely ground. Alternately, you can grate it using a grater.
• Thawed frozen coconut is also a great substitute.
• If using desiccated coconut, then soak it in 2 cups of hot water for at least 30 minutes to rehydrate. Drain and use.
• Adjust the amount of sweetness depending on your taste preference. Add more jaggery if you have a sweet tooth.
• To make this kobbari lauju recipe vegan, use either coconut oil or unsalted vegan butter.
• You can add saffron along with ground cardamom.
• If you let the coconut-sugar mixture cook too long then it will no longer be pourable. The entire mass will become crumbly and look like toasted coconut. In that case, add a splash of milk and let the jaggery melt again and this time make sure that you take it off at the right time.

You might also like

Here are a few more South Indian desserts that you might like:

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Recipe Card

Kobbari Lauju

Kobbari Lauju or laskora is an easy and tasty Andhra sweet made with just 2 main ingredients. You can make these into coconut burfi or ladoo.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Dessert

Cuisine: andhra

Servings: 20 servings

Ingredients

1x2x3x

• 1 tablespoon Ghee
• 2 cups Grated Coconut
• 1½ cups Jaggery, grated*
• ¼ cup Water
• ¼ teaspoon Ground Cardamom

Instructions

• Start by either grating or processing fresh coconut. If using frozen coconut, then make sure to thaw it.
• If you want to make kobbari undalu or coconut ladoo, lightly grease a plate or any other container with 1 teaspoon ghee and set aside.
• Melt the remaining 2 teaspoons of ghee in a heavy bottom pan on medium flame. Add grated coconut and sauté for 4~5 minutes until very lightly browned and fragrant. Add jaggery and water to the pan. Mix well and cook stirring frequently.
• Stir in ground cardamom and mix well. Continue cooking until the mixture starts to thicken and slowly starts to leave the sides of the pan.

  This is the most crucial stage, once you see that the mixture is no longer sticking to the pan, then the mixture is ready.

To make Coconut laddu:

• If making coconut ladoo, then remove the pan from heat and let cool for 10~15 minutes. Take about tablespoon of mixture and form into laddu. Place on a plate and let cool completely.

To make Coconut barfi:

• To make the burfi, pour the mixture onto the prepared plate and smooth out the top with a butter knife. Let cool slightly before scoring it into either squares or diamonds.

Video

Notes

• I prefer using fresh coconut to make these kobbari laddu recipe. But desiccated or dry unsweetened coconut can also be used. Peel the coconut, chop and process in a food processor or blender until coarsely ground. Alternately, you can grate it using a grater.
• Thawed frozen coconut is also a great substitute.
• If using desiccated coconut, then soak it in 2 cups of hot water for at least 30 minutes to rehydrate. Drain and use.
• Adjust the amount of sweetness depending on your taste preference. Add more jaggery if you have a sweet tooth.
• To make this kobbari lauju recipe vegan, use either coconut oil or unsalted vegan butter.
• You can add saffron along with ground cardamom.
• If you let the coconut-sugar mixture cook too long then it will no longer be pourable. The entire mass will become crumbly and look like toasted coconut. In that case, add a splash of milk and let the jaggery melt again and this time make sure that you take it off at the right time.

Nutrition

Serving: 1Kobbari Unda | Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg

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